Ingredients
10 pounds cabbage, shredded2 tablespoons salt6 cups sugar3 cups cider vinegar1-1/2 cups water2 tablespoons mustard seed2 tablespoons celery seed1 bunch celery, chopped4 medium carrots, shredded1 medium sweet red pepper, diced1 medium green pepper, diced
Preparation
In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely.
Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon.
